The industry is abuzz. Cocoa powder has the goods. Resveratrol compounds, that is.
Researchers have found in cocoa powder the flavan-3-ol polyphenol class of antioxidants known as resveratrol -- 1.85 micrograms per gram to be exact. Alas, that's less resveratrol per serving than red wine or grape juice but more than peanuts. Little known factoid, my friends.
Granted, the research was done by Hershey's Center for Health and Nutrition, but that doesn't automatically undermine the research results.
However, an important little tidbit to know is that many studies on the antioxidant value of chocolate don't tell you that "Dutched" or "alkalized" cocoa loses many of its antioxidants.
So, word to the wise. Ask for raw, non-alkalized cocoa if you want the most nutritional bang per serving. And, hey, why wouldn't you, as this cocoa offers antioxidants you can enjoy and not just take.
For inquiring minds, yes, we are using raw, organic, non-dutched cocoa powder in our new production of Constant Health -- a whopping 4 grams per serving, so some extra free radical combat duty from our "flavoring" agent!
As for me, I adore chocolate, but I'm staying away from it right now, as it's a "trigger food" for rosacea flushing. Once I get that figured out, perhaps I can rotate some of these trigger foods in and out. For those of you with better complexions, live it up!